Abstract: The present invention relates to a process for preparing dairy products with a low content of sterols, particularly of cholesterol, characterized in that it consists essentially of contacting an oil-in-water emulsion comprising dairy fats with cyclodextrin in sufficient amount to form inclusion complexes with the sterols so that the latter can be extracted from the fat, and simultaneously or not, separating at least partly said complexes from the medium without inverting the starting oil-in-water emulsion.

Abstract: Process for manufacturing products with a reduced content of sterols and particularly of cholesterol, characterized in that the starting material is composed at least in part of dairy cream and is in the form of an oil-in-water emulsion, and in that it consists essentially of:contacting the starting material with a sufficient amount of cyclodextrin to form inclusion complexes with the sterols present in the fat, so as to render them extractable;inverting the oil-in-water starting emulsion into a water-in-oil emulsion;extracting the complexes formed in whole or in part.